Creamy Salt Cod and Potato Puree

Ensure your salt cod has been desalted for 24-48 hours, changing the water frequently. Once desalted, drain it well.

Peel the potatoes and cut them into large, uniform pieces. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well and return to the hot pot to dry out for a minute.

While the potatoes cook, place the desalted cod in a saucepan with the bay leaf and cover with cold water. Bring to a gentle simmer over medium heat (around 90°C) and poach for 10-12 minutes, or until the fish flakes easily. Do not boil vigorously. Drain the cod, remove the skin and bones, and flake the flesh into small pieces.

In a small saucepan, gently warm the milk and olive oil together over low heat until hot but not boiling. Finely mince the garlic cloves and add them to the warm milk and oil mixture. Let it infuse for a few minutes.

Pass the drained, hot potatoes through a potato ricer or mash them thoroughly until smooth. Add the flaked cod and the unsalted butter to the mashed potatoes.

Gradually add the warm milk, olive oil, and garlic mixture to the potato and cod, stirring vigorously with a wooden spoon or a sturdy whisk. Continue to beat the mixture until it becomes light, fluffy, and well emulsified. It should have a creamy, almost whipped consistency.

Season with freshly ground black pepper to taste. Taste and adjust seasoning if necessary, keeping in mind the cod retains some natural saltiness.

Serve immediately, garnished with freshly chopped parsley. Enjoy this classic French comfort food!